Duck Fat Dinner Rolls for Thanksgiving

Duck Fat Dinner Rolls
Adapted from Donald Link’s Real Cajun , by way of Amateur Gourmet

1 package (2 1/4 teaspoons) active dry yeast
1/2 cup lukewarm water

1/2 cup shortening or lard
1/3 cup sugar
1 tablespoon salt
1/2 cup boiling water

1 egg, lightly beaten
3 1/2 to 4 cups all-purpose flour
8 tablespoons (1 stick) butter, melted

In a small bowl, stir together the yeast and warm water. Set aside.
In a large mixing bowl, use a fork to combine the shortening, sugar, salt, and boiling water. Allow this mixture to cool for a few minutes. (Alternatively, you can combine the ingredients in the bowl of an electric mixer. Beat for 2 minutes using the paddle attachment until combined, then cool.)

Use a fork to stir the beaten egg and yeast into the shortening mixture, then add 3 cups of the flour (add the remaining 1/2 to 1 cup as you knead). When the mixture pulls together into a dough and you can no longer stir it with a fork, use your hands.
Lightly flour a work surface and knead the dough until it has a smooth sheen and doesn’t fall apart; 5 to 10 minutes. Try not too add too much flour here.

Cover the dough and let it rise for 30-40 minutes, until it has increased 25%. Punch it down, knead it briefly (up to 1 minute).
Roll the dough into 2-inch balls (there should be enough dough for about 16 rolls), and space evenly on a butter baking sheet.
Cover and let rise for 15 minutes. Heat the oven to 325F.

Bake the rolls for about 20 minutes, until golden brown.
Brush with copious amounts of melted butter. Eat hot.

via Duck fat dinner rolls | heartful mouthful .

Halfway through the recipe to make these for Thanksgiving tomorrow. Could have doubled it but I’m just too tired (and the kitchen is over warm for the bread making – too warm for me) and don’t have the energy for all that more kneading. Will see how they turn out. The duck fat was interesting to work with. Right now they are having the first rising time and I am starting the cheesecake recipe.